The effects of particle sizes and drying methods of samples on dietary fiber (DF) values were studied. Van Soest's detergent method was used for fiber analyses.
DF values of air dried sample of lettuce or radish greens at 100°C or 60°C was compared with that of freeze-dryed one. As drying at 100°C or 60°C formed brown compounds which were measured as a part of the DF, freezedrying have been applied for sample drying.
The effects of particle sizes on DF v alues was examined on soybean, wheat bran and cabbage. After dried samples were ground to pass a 1.0 mm screen of a Wiley Mill, they were sifted with stainless steel sieves. The DF value increased with increasing of particle size. The DF values of 3 kinds of samples ground to pass a 0.4 or 0.6 or 1.0mm screen of a Wiley Mill were compared. The DF values of ground samples to pass 0.6mm and 1.0mm screen were identical. These results showed that the difference of DF values among particle sizes was not due to difference of dissolution rate among particle sizes. Therefore ground sample should not be sifted.
Sample with a high starch content had been incubated with bacterial α-amylase at 35°C for 1hr in pH 7 buffer before deterrnination of their neutral detergent fiber (NDF) contents. Samples used wheat bran and azuki bean. The treatment with α-amylase made filtration easy and estimation of NDF low. The treatment with α-amylase was necessary to decompose a starch in samples. However, since crude bacterial α-amylase may contaminate hemicellase, purified α-amylase must be used.

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A nutrition survey was held at Nakai-Town, Ashigarakami County, Kanagawa Prefecture in order to make clear the relationship between food and health, and also to assure the methodological confidence of Toyokawa's numerical dietary ecology. The amount of food consumed a day by each of 225 women aged 30-69 was weighed or scaled carefully. by supportings of experienced dieticians who visited the subjects home once a day throughout three surveying day.
The data were at first collected on 89 food items and classified into 23 food groups, and then correlation coefficients between all the food pairs were calculated in Toyokawa's method of numerical dietary ecology. The coefficients were shown in a matrix which had been named by him “food consumption structure”. The food consumption structure of this female population resulted almost the same as the Japanese Nutrition Survey 1971 which had been annually surveyed on the large samples from total population since 1949 in Japan. There are many positive correlation and a few negative, so that the authors discussed that large amount consumers are usually omnivorous. Since the factor of omnivorousness is one of the most important factors causing food pattern, energy intake of each should be adjusted to the standardization for amounts of food consumed.
Principal factor analysis was also processed, and factors causing the food pattern deduced were omnivorousness of the first factor and modernization of the second. The modernization does mean increases in consumption of wheat, milk and dairy products, oil and fat and meat and poultry, and decreases consuming amounts of rice, fish, seaweed and pulses which all had been traditional foods in Japan. The omnivorousness does mean, on the other hand, decreases of cereals, i. e., rice and wheat, and increases of the other foods, especially sugar in this population. A two-dimensional spatial diagram of food consumption were made of these two factor scores as a correlation diagram. All subjects were plotted on the diagram and shown as a pattern which enabled us to identificate their food pattern respectively.
The authors showed that the pattern recognition will be available to analyze the quantitative relationship between food pattern and health.

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The seven high-quality brands of Chinese pan-fired green teas were investigated for their aroma characteristics. Two Japanese pan-fired green teas (Kamairi-cha) were used for comparison with Chinese teas. Aroma concentrates were prepared from these tea samples and analyzed by a combined gas chromatography-mas spectrometry technique; polar and apolar columns were used in the gas chromatography.
Chinese pan-fired green teas contained large quantities of geraniol, 2-phenylethanol, benzyl alcohol and phenol. Linalool oxides (pyranoid), cis-3-hexenyl hexanoate and 2, 6, 6-trimethyl-2-hydroxy cyclohexan-1-one were much less in Chinese pan-fired green teas than in Japanese pan-fired green teas.
Both of Chinese and Japanese pan-fired green teas contained a small quantity of linalool which was found in high concentration in Sen-cha, and contained pyrazines characteristically.

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Contents of cis- and trans-isomers in domestic margarine oils (“soft types 15” hard types 10) were determined by gas chromatographic (GLC), enzymatic and infrared spectrophotometric (IR) methods.
Results obtained were as follows:
1) Average contents of trans-C_{18: 1}, cis, trans- and trans, trans-C_{18: 2} were 8.44, 1.29 and 0.18% in the soft type and 12.72, 1.45 and 0.75% in the hard type, respectively. It was noticed that the content of trans-isomers of C_{18: 2}, was much lower than that of C_{18: 1}, in all samples, moreover trans, trans-C_{18: 2} was not detected in 15 samples (soft: 12, hard: 3).
2) Average content of cis, cis-methylene interrupted polyunsaturated fatty acids determined by enzymatic method was 38.68% in the soft type and 20.39% in the hard type. In general, its content tended to slightly higher than that of cis, cis-C_{18: 2} determined by GLC method.
3) The difference between the total trans acids content determined by IR method and the total trans-isomers content of C_{18: 1} and C_{18: 2} determined by GLC method could not be regarded as significant. But the value by IR method can almost be regarded as trans-monoenoic acid content, because of much lower content of trans-isomers of dienoic acid than it in the margarine.
4) The percentage of trans-isomers to total C_{18: 2} among the soft type margarine tended to lower than that of hard type, especially in high linoleic type which contained more than 45% C_{18: 2} showing 1.4% value. It was also noticed that the percentage of trans-isomer to total C_{18: 1} in domestic margarines was 25.7%. This result indicates that the amount of trans-isomers of domestic margarine is lower than some foreign ones.

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The effects of casein and soybean protein on plasma lipoproteins, apoproteins and liver lipids in cholesterol-fed rats were studied.
1) The diet composition for the standard group was (%) : casein 20, corn oil 5, vitamin mix. 1, salt mix. 4, choline chloride 0.2 and corn starch to 100%. The control diet contained 0.5% of cholesterol and 0.3% of sodium cholate and 5% of lard replaced for corn oil.
In rats given a control diet, the concentration of total cholesterol was higher in VLDL and LDL and lower in HDL2, and the concentration of ApoC in VLDL, ApoE, ApoA-1 and ApoC in HDL2 and ApoE in HDL3 were lower than in the animals given a standard diet. On feeding the control diet, much cholesterol and triglyceride were stored in the liver.
2) In order to investigate the effects of qualities and quantities of proteins, the diets containing 5% of lard, 0.5% of cholesterol and 0.125% of sodium cholate was used. The concentrations of serum total cholesterol was 134.7, 108.5, 95.5 and 81.6mg/dl on the diets of casein 20%, casein 40%, soybean protein 20% and soybean protein 40%, respectively. Especially in rats fed soybean protein diets the concentration of triglyceride also decreased.
On the pattern of polyacrylamide gel disc electrophoresis of serum lipoproteins, the percentage of preβ and β fmaction s decreased and that of α₃ and α₁ increased in rats given a casein 40% diet. Meanwhile that of preβ and β also decreased and α₃ and α₂ increased in the soybean protein diet groups.
In the casein 40% diet group, ApoC had a tendency to increase.
It was indicated that the biochemical response of lipoproteins was different between casein and soybean protein, and the cholesterol lowering effect was obtained by the feeding of soybean protein and high casein diets.

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κ-Casein can form the complex with β-lactoglobulin by means of heating at 90°C for 10 min in 10 mM imidazole-HCl buffer, pH 7.1, containing 70mM KCl. The complex was dissociated by the addition of 2-mercaptoethanol, while the addition of urea did not affect on the behavior on Sephacryl S-300 gel filtration of the complex. Therefore, the complex formation was confirmed by the Sephacryl S-300 gel filtration with 10mM imidazole-HCl buffer, pH 7.1, containing 70mM KCl and 4.6M urea, and by the sodium dodecylsulfate-polyacrylamide gel electrophoresis in the presence of 2-mercaptoethanol. Effect of carbohydrate moiety of κ-casein was examined by heating at 70°C on the complex formation of β-lactoglobulin with κ-casein components having different sugar contents. It was shown that κ-casein component containing much more carbohydrates formed the complex with β-lactoglobulin easily. This finding may give much information to make clear the function of carbohydrate portion of κ-casein and the mechanism of gelation in long life milk and the utilization of whey proteins in milk industry.

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Male Wistar rats in four age-groups were fed the amino acid mixture diet containing graded levels of lysine for 3 weeks, and the minimum lysine requirements were estimated by indexes of the body weight change, nitrogen balance and rate of in vivo lysine oxidation. When body weight change for 3 weeks was taken as an index, dietary lysine levels of minimum requirement were 0.45% for both 1 and 3 months old rats, and 0.15% for both 6 and 12 months old rats. Although the lysine requirements judged from body weight change declined with age of the rat, the differences between the values in 1 and 3 months, or between the values in 6 and 12 months were little apparent. When nitrogen balance during 1 week-period was used as a criterion, the dietary levels of lysine requirement were 0.6, 0.3, 0.3 and 0.075% for 1, 3, 6 and 12 months old rats, respectively. On the other hand, when the lysine requirement was estimated by in vivo lysine oxidation which was determined by recovery of ¹⁴C-activity in expired CO2 after intraperitoneal injection of L-lysine-U-¹⁴C, the dietary lysine levels of requirement for 1, 3, 6 and 12 months old rats were 0.425, 0.332, 0.137 and 0.107%, respectively. It was found that these values indicated gradual decrease in lysine requirements with age of the rats, and that the lysine oxidation techniques was beneficial especially for adult rats. However, the minimum lysine requirements estimated by in vivo lysine oxidation were usually somewhat lower than those by other techniques.

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Mature fruits of Citrus Sudachi Hort. ex Shirai were stored at room temperature for 90 days in sealed glass containers filled with nitrogen gas, carbon dioxide gas, or atmosphere. Fruits stored in open glass container were used as the control. Ascorbic acid (AsA) contents in fruit peels and fruit juice of individual fruit were analyzed at 30 days intervals.
Mean AsA content in juice was 39 mg% in the fresh fruits, and it increased to 80mg% after 60 days' storage in nitrogen gas. The increase of AsA content was not observed in the fruits stored in other gases. Since there was no decrease in peel fraction during this period, the apparent increase of AsA content in the whole fruits was concluded to be due to the synthesis of AsA in 95% level of significance.
In order to find AsA precursor, D-galactose or D-galacturonic acid was addedinto fruit homogenate, or added into fruit juice containing peel pieces. It was found that in nitrogen gas, Dgalacturonic acid was available as AsA precursor.

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The effects of particle sizes and drying methods of samples on dietary fiber (DF) values were studied. Van Soest's detergent method was used for fiber analyses.
DF values of air dried sample of lettuce or radish greens at 100°C or 60°C was compared with that of freeze-dryed one. As drying at 100°C or 60°C formed brown compounds which were measured as a part of the DF, freezedrying have been applied for sample drying.
The effects of particle sizes on DF values was examined on soybean, wheat bran and cabbage. After dried samples were ground to pass a 1.0 mm screen of a Wiley Mill, they were sifted with stainless steel sieves. The DF value increased with increasing of particle size. The DF values of 3 kinds of samples ground to pass a 0.4 or 0.6 or 1.0mm screen of a Wiley Mill were compared. The DF values of ground samples to pass 0.6mm and 1.0mm screen were identical. These results showed that the difference of DF values among particle sizes was not due to difference of dissolution rate among particle sizes. Therefore ground sample should not be sifted.
Sample with a high starch content had been incubated with bacterial α-amylase at 35°C for 1hr in pH 7 buffer before deterrnination of their neutral detergent fiber (NDF) contents. Samples used wheat bran and azuki bean. The treatment with α-amylase made filtration easy and estimation of NDF low. The treatment with α-amylase was necessary to decompose a starch in samples. However, since crude bacterial α-amylase may contaminate hemicellase, purified α-amylase must be used.

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